We were getting bored with the same vegetables for dinner. And Athamma was trying her level best to get back Cluster Beans back on menu. I was opposing quite strongly for a while, but I can't always hold back on this right. Cluster beans is called Gorchikudukaya or Mattikaya in Telugu and Kothavarangai in Tamil. Well I must say this beans is quite loved at home. Guess I have already said enough about this in Cluster Beans Curry ~ Mattikaya Kura!
Finally Athamma persuaded me to make this again. I believe this variety is her mom's specialty dish that's made along with Jonna Roti. So you can imagine the reaction from hubby dear. He started reminiscing about the wonders of his grandma's cooking. The rustic and traditional way of cooking, which is no more followed by us, well we can't still be expected to flex our muscles, trying to grind the masalas in Pestle and mortal, when we have the convenience of the food processor!
Anyway this beans is supposed to be very healthy and this variety sound most interesting, more like Usili, so I went ahead
Preparation Time : 10 - 15 mins
Cooking Time : 15 mins
Cuisine : Andhra
Cluster Beans - 250 gms
Tur dal - 100 gms
Onion - 1 medium
Coconut - 2 tbsp
Garlic - 4 pods
Mustard Seeds + Urad - 1/4 tsp
Chili powder - 1 tsp
Curry leaves few
Salt to taste
Oil - 1 tsp
Method to prepare:
Wash and trim the ends of the cluster beans. Since at times, these beans tend to be bitter, these have to be cooked separately and the water discarded.
Pressure cook the Tur dal with water for 2-3 whistles or till its cooked.
Heat a kadai or pan with oil. Temper with Mustard seeds, Urad dal, then curry leaves. Sauté the chopped onions.
Meanwhile make a paste of coconut and garlic. Once the onions are well sautéed, add this paste and fry well. Then add the cooked cluster beans, salt and chili powder. Cook on high for 2 mins.
Then add the cooked dal and mix well. Simmer for 5 mins for the dal and beans to get well blended.
This is ready within 15 mins or so, if you are using pressure cookers for cooking the beans and dal.
Serve with Chapati. Traditionally this is served with Jonna Roti, Sada Roti
I was told that the water from the dal, is used to make Charu, which is Andhra's Sambar. So steaming Rice with Muttikaya Vepudu and Charu makes an ideal meal!
Sending this dish to Pam from Sidewalk Shoes, who is hosting the Weekend Herb Blogging. WHB is an event started by Kalyn.
Labels: Andhra Recipes, Dry Curries, Events, Weekend Herb Blogging